I find that when you barbeque chicken you are better to do it on a bone because other wise you run the risk of it drying out.Having said that, if you are trying to cut calories, use boneless, skinless breasts and keep a close eye on them (or do what I do, and cut yours to check for doneness).If you have ever enjoyed a bloody Caesar, you will recognize the ingredients, minus the vodka.If you wanted to add a splash, feel free, I wont lie to you, it’s good.
4 chicken breasts on the bone (I have used 4oz per person to work out the nutrition with skin on, but live a little, you’re on vacation) 2 Cups tomato juice 2/3 Cup clam juice 4 teaspoons red wine vinegar 2 1/2 teaspoon celery salt 4 teaspoons sugar 4 teaspoons worstershire sauce 5 cloves of garlic. 1 teaspoon Tabasco sauce 1 tablespoon honey 2 or 3 limes.
Combine all ingredients except the honey.Marinade the chicken for at least an hour, the longer the better.Remove the chicken from the marinade.Put the marinade into a saucepan and add the honey.Simmer until it has reduced to one cup (about 15 minutes).Cook the chicken until done, basting with half the sauce.Serve the chicken with lime wedges and the remaining sauce for dipping
